Alright, first of all: how can you not attempt a recipe that sounds like this? The title itself demands respect and no matter how your own batch may turn out, simply mentioning this recipe in casual conversation earns kudo points. Of course, the fact that I love all three of the main ingredients certainly helped. 😉
Honey- & Goat Cheese-Filled Fig Muffins (from Eating Well, February 2010)
3/4 C crumbled soft goat cheese (or cream cheese)
2 T honey
1 t freshly grated lemon zest
1 1/4 t vanilla extract, divided
2 C white whole-wheat flour
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt
2 large eggs
1 large egg white
3/4 C packed dark or light brown sugar
1 C low-fat or non-fat buttermilk
1/3 C EVOO
1 1/4 C chopped dried figs
3 T turbinado or granulated sugar
- Preheat oven to 425°F. Line 12 (1/2 cup) muffin cups with paper liners or coat with cooking spray.
- Thoroughly combine goat cheese/cream cheese, honey, lemon zest, and 1/4 teaspoon vanilla in a small bowl and set aside.
- Whisk flour, baking powder, baking soda, and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in the buttermilk and oil until smooth. Add the wet ingredients to the dry and stir until just combined. Be careful not to overmix. Fold in the figs.
- Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin and cover with the remaining batter. Sprinkle the muffins with sugar.
- Bake the muffins until the edges start to brown and the tops spring back when gently pressed – 13 to 15 minutes. Let them cool in the pan for 5 minutes and then turn them out onto a wire rack to cool.
makes 1 dozen muffins
While you do have to be a serious goat-cheese-lover and fig-fan to enjoy these muffins, I am and I certainly did! Mine turned out rather small and dense compared to the magazine’s photo, but I’m positive my use of regular whole-wheat flour rather than the white whole-wheat suggested was the cause. I don’t believe the taste suffered any from my deviation.
Also, the magazine states “the filling should not be visible” when topping off the batter. I, again deliberately, left bits of the cheese peeking through and really liked the outcome. I think it adds more character to the muffin to see bits of creamy white exposed along with dark dots of fig.
Overall enjoyment: ♥ ♥ ♥